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On today’s episode of THE FOOD SEEN, Bien Cuit may mean “well baked”, but Zachary Golper’s plan to make bread didn’t rise until a 2 year journey across South America. After time on an organic farm in Oregan, the wafting smell of a wood fire oven, manned by candlelight at 1AM, was all the impetus Zach needed to become a baker. With co-author Peter Kaminsky, “Bien Cuit: The Art of Bread”, takes us on a “Bread Quest” not only to find NYC’s iconic loaves, but celebrates the diversity of our cultures, through the grains and flours that surround us. A 24-day minimum sourdough starter, a fermenting dough in hand, the baker inside you will be awoken with Pane Pugliese, Broa De Milho (Porteguese Corn Bread), Bourbon Bread, in no time.